Tzatziki

Tzatziki
When I make sauces and dressings I do not measure.  I use my taste buds!

Ingredients:
yogurt (1-2 cups ish)
1/2 cucumber sliced and diced with out the skin
dill ( i like lots because it is not a potent herb)
a bit of olive oil
dash of lemon juice
salt and pepper
a couple of garlic cloves

Mix it all together and refridgerate for a couple of hours. (okay I can never wait that long, but it does really taste better)

Easy Almond Milk

Ingredients:

1 cup of almonds
4 cups of water
cheese cloth
optional: nutmeg, agave, maple syrup or/vanilla
Optional: pinch of salt


Directions:

1. Soak one cup of almonds in enough water to cover all of the almonds. Soak all day or all night.

2. Drain the almonds.  Taste an almond you will notice that it tastes more "milky"

3. Put the almonds in a blender with 4 cups of water.  Blend for 4-5 minutes.

4. Pour the mixture over the cheese cloth into a bowl.  The cheese cloth with catch the chunky bits.

5. Rinse the blender and put the mixture back in.  Add your favourite sweetener or spice.

6. Store in the fridge.

Paper baked Halibut

This is the most simple fish recipe ever!

Ingredients:

4 6 ounce pieces of Halibut
1 red pepper
a handful of snap peas or sugar peas
1 carrot
1-2 lemon
salt and pepper
a bunch of rosemary
butter
parchment paper


optional: wine wine

Directions

1. Preheat oven to 400.

2. Julienne all of the vegetables.

3. Cut 4 16 by 16 pieces of parchment paper.

4. Place 1/4 of the veggies in the center of each piece of parchment paper. Place the fish on top.  Squeeze as much lemon and you like on each piece (or you can slice the lemon and place it on top).  Put salt and pepper on the fish.  Place some rosemary and a teaspoon of butter.  If you have white wine open pour a dash of it on each piece.  Now wrap up the parchment paper and place on a baking sheet.

5. Put in oven and bake for 13-15 minutes

Serve with rice or quinoa.

Dessert Hills- Gamay

This 2010 Gamay just won best value wine award.  This is the truth! I personally do not pay too much attention to Wine awards, but this wine is the best value.  If you are looking for a red wine that is great for sipping or to enjoy with food this is the wine for you.  It is one of my favourite wines to use when hosting a party because it caters to all taste buds.  The wine opens so well that it does not need to be decanted.  It is so smooth and silky.  We had this wine last week at Gothum Restaurant.  It paired very well with cheese toast, caesar salad, steak and onion rings.  Normally a Gamay is a more summery wine, but this red can tackle all seasons!

Price: 21.99 (@ everything wine in Vancouver)

Creamy low fat Green Pea Puree served with a Mint Vinaigrette and Scallops

INGREDIENTS:

• 6 tsp olive oil, divided
• 2 leeks, trimmed, rinsed and thinly sliced
• 1/4 tsp sea salt, divided
• •1 tsp fresh thyme leaves
• 2 cups frozen green peas
• 3/4 cup low-fat milk, plus additional if needed
• 1 lb sea scallops
• 1 tsp fresh lemon juice
• 2 tsp white wine vinegar
• 2 tsp minced fresh mint
• 1/2 tsp raw honey

1. Heat a skillet at Medium low.  Add 1 tsp of olive oil. Add leeks and salt. Stir occasionally until the leeks are softened. Add thyme, add half of the mint, peas and milk.  Cook for about 5 minutes and remove from the heat. Remove the mixture and put into a blender.  Bland until smooth.  Add more milk if needed.

2. In a small bowl whisk 4 tsp of oil, lemon juice, water, mint, honey and salt.  Set aside.

3. Heat a skillet to medium high. Add some olive oil. Once it is heated add the scallops.  Sear for about 3 minutes on each side. 

4. Spoon the pea puree on a plate and top with scallops.  Spoon vinaigrette over scallops.